Start of Summer

May 31, 2011 at 10:54 am 5 comments

I hope you all had a wonderful Memorial Day! I was able to enjoy more family time, the beautiful weather, and the unofficial start of summer with a great backyard BBQ yesterday. We made tons of food – BBQ ribs, pulled pork sandwiches, grilled veggies, roasted Vidalia onions, bean salad, marinated cucumbers, and potato salad! We had watermelon for dessert, and the Fruits of our Labor made another appearance, this time with patriotic strawberries and blueberries!

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What kind of cookout would it be without a great potato salad? Now, I am a picky potato salad eater. I don’t like mayo and I don’t like bacon (I know, I’m crazy), which makes most potato salads unappealing to me. However, you can still get the flavors and ideas of a classic potato salad with a little creativity! Everyone loved this salad, and no one missed the mayo or the bacon! Try this recipe out for your next BBQ, and have fun playing with your favorite herbs. I chose dill because that is my grandma’s fave for potato salad, but use whatever you have on hand! You can also use red potatoes, but fingerling potatoes give a fun multi-colored look to the salad. Unfortunately, it is back to work for me so this post will be short, but at least the week will be short also!

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Fingerling Potato and Asparagus Salad

4 lbs fingerling potatoes

3 cups asparagus pieces (about 1 inch long)

1 cup Greek yogurt

2 tbsp Dijon mustard

2 tbsp apple cider vinegar

1 tbsp dried dill

salt and pepper to taste

Place fingerling potatoes in a large pot of cold, salted water. Bring to a boil, and then turn down heat and let cook until potatoes are tender. Cut potatoes into 1 inch rounds (or half moons if potatoes are thick). Quickly blanch the asparagus pieces and add to the potatoes. In a separate bowl, mix together the rest of the ingredients. Mix the yogurt into the potatoes until well coated (it is best to do this while the potatoes are still slightly warm so that the yogurt melts slightly to cover the salad). Season to taste with salt and pepper and refrigerate for 2-3 hours before serving.

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Entry filed under: Recipes. Tags: , , , , .

Full Family Effort Do you take a multi-vitamin?

5 Comments Add your own

  • 1. Rufus' Food and Spirits Guide  |  May 31, 2011 at 12:34 pm

    My wife hates mayo. She’ll love this. She can’t have enough mayo-free recipes. And I can’t have enough potato salad recipes. Thanks!

    Reply
    • 2. jenlenew  |  June 1, 2011 at 5:40 pm

      Glad I’m not the only mayo-hating potato salad lover!

      Reply
  • 3. A Return to Normalcy « homemadeadventure  |  June 3, 2011 at 6:00 pm

    […] that we are all together, and we truly do have a lot of fun together! We made a lot, lot, lot, lot of delicious meals together this week, drank a lot of coffee, and had a lot of laughs as well as […]

    Reply
  • 4. Taste the Rainbow « homemadeadventure  |  June 22, 2011 at 9:08 am

    […] (hummus helps the veggies to stick). Serve warm with desired sides: grilled sweet potato fries, potato salad, mixed green salad, etc.   Leave a Comment LikeBe the first to like this […]

    Reply
  • 5. A Relaxing Rehearsal « homemadeadventure  |  September 8, 2011 at 9:03 am

    […] ahead of time and heated the tin in the oven when the guests arrived! The potato salad is also a repeat recipe, an original mayo-less salad I made at the start of the summer for a Memorial Day BBQ. I sliced the […]

    Reply

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